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Oriental Salad Bowl Recipe
3 cups fresh spinach -- torn
3 cups Chinese cabbage -- coarsely chopped
1/2 cup celery -- diagonally sliced
1/2 cup carrots -- coarsely shredded
1 cup fresh bean sprouts
1/3 cup green onions -- thinly sliced
35 snow peas -- trimmed (about 3oz)
1 (8 oz) can waterchestnuts -- drained and sliced
1 (15 oz) can miniature corn -- drained
3/4 cup chow mein noodles
Soy-Sesame Dressing (recipe follows)
Combine first 9 ingredients in a large bowl; toss gently. Garnish salad
mixture with chow mein noodles, and serve with Soy-Sesame Dressing.
Yield: 6 servings.
Per Serving (excluding unknown items): 242 Calories; 3g Fat (9.4%
calories from fat); 13g Protein; 44g Carbohydrate; 13g Dietary Fiber;
0mg Cholesterol; 94mg Sodium. Exchanges: 1 Grain(Starch); 6 Vegetable;
1 tablespoon sugar
3/4 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1/8 teaspoon red pepper flakes
1/8 teaspoon ground ginger
1 clove garlic -- minced
1 cup water
1/4 cup rice vinegar -- plus 2 tablespoons
1 1/2 teaspoons dry sherry
1 tablespoon sesame oil
1/4 cup soy sauce, low sodium -- plus 2 tablespoons
1 tablespoon sesame seeds -- toasted
Combine all ingredients except sesame seeds in a medium saucepan; cook
over medium heat, stirring constantly, until mixture begins to bubble.
Boil 1 minute, stirring constantly. Remove from heat; stir in toasted
sesame seeds. Cover and chill. Yield: 1 1/2 cups (about 6 servings).
source: Vernalalisa's Party Menus
Please feel free to modify these recipes for any dietary needs or special diets.
Recipes || Desserts || Entrees || Salads || Soups || Vegetarian
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